Lighter Lemon Walnut No Bake Cheesecakes

Lighter Lemon Walnut No Bake Cheesecakes. A naturally sweetened walnut date crust topped with a creamy coconut yogurt, cream cheese, honey, lemon filling!

Servings: 18 cheesecakes
Results and timings may vary when adjusting servings
Prep Time
20 mins
Nutrition Facts
Lighter Lemon Walnut No Bake Cheesecakes
Amount Per Serving (1 cheesecake)
Calories 262 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 126mg 5%
Potassium 187mg 5%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 13g
Protein 5g 10%
Vitamin A 6.8%
Vitamin C 1.9%
Calcium 4.2%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
Walnut Date Crust:
  • 1 (8 oz) package dates about 2 cups
  • 2 cups California Walnuts
  • 1/4 cup unsweetened coconut
  • zest of 1 lemon
  • 1/4 teaspoon salt
Lighter No Bake Cheesecake Filling:
  • 2 (8 oz) packages full fat cream cheese room temperature
  • 2 (8 oz) containers full fat coconut yogurt room temperature
  • 1/4 cup honey
  • 1/4 cup lemon juice room temperature
  • zest of 2 lemons
Optional Garnishes:
  • Whipped cream
  • Drizzle of honey
  • Berries
Walnut Date Crust:
  1. Line 18 muffin tin slots (you'll need 2 (12 slot) non stick muff tins) with paper cupcake liners. Set aside.
  2. Place dates, California Walnuts, coconut, lemon zest, and salt into your food processor.
  3. Process until well combined and the mixture sticks together easily.
  4. Evenly scoop the mixture into the prepared slots.
  5. Use your fingers - or the bottom of a small shot glass - to gently press the mixture down to form an even crust.
  6. Place in freezer for 15 minutes while you prepare the filling.
Lighter No Bake Cheesecake Filling:
  1. Place softened cream cheese, coconut yogurt, and honey into a bowl.
  2. Using your hand mixer, beat until well combined and fluffy.
  3. Add in lemon juice and zest and beat, again, until well combined.
  4. Scoop the mixture evenly onto the prepared crusts.
  5. Place in the freezer for 1 hour, or until the mixture has firmed up.
  6. Remove from freezer and let soften (timing depends on how soft you want these, about 10-30 minutes). If you leave them in the freezer longer, they’ll require more time to soften (about an hour at room temperature)

  7. Serve with optional garnishes and enjoy!
  8. Store leftovers in an airtight container in the fridge for a softer cheesecake or in the freezer for a firmer cheesecake (and again, let come to room temperature slightly).

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